Catchbook - Social Fishing Network

Baked  Mackerel Wrapped in Bacon

Ingredients:

2 Mackerel, filleted

8 slices of rindless smoked or unsmoked (according to personal preference) streaky bacon

10 Sage Leaves or mixed dried herbs

2 tablespoons of olive oil

Combining mackerel and bacon makes a divine, different, and simple starter, or main, course with this easily caught saltwater fish. The freshly caught firm mackerel need to be filleted into four fillets, two per fish, and then the fillets are halved lengthways, parring out the pinbones, to leave eight body length fillets.

Your oven needs to be preheated to 220 degrees C/ or Gas Mark 7.

The mackerel fillets should be placed in a baking tray and seasoned with sea salt and pepper. Then they should be brused with olive oil and a sage leaf or some mixed herbs should be added to the fillet.

Then a piece of bacon should be wrapped around each fillet. All the fillets should then be placed skin up on the baking tray and a little more olive oil and sage/mixed herbs can be sprinkled over the top.

The fillets should then be baked for c.15 minutes or until the bacon and mackerel skin are crisp.

And that is it simplicity itself! They are delicious on ther own as a starter or with new or mashed potatoes as a main.